Determination of the Antioxidant Capacity of Culinary Herbs Subjected to Various Cooking and Storage Processes Using the ABTS*+ Radical Cation Assay

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

Life Sciences, Biochemistry, Toxicology +11

[2] Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration

Iris F. F. Benzie, JJ Strain · Methods in enzymology on CD-ROM/Methods in enzymology · 1999 · 3.9K citations

Life Sciences, Biochemistry, Redox Biochemistry +7

Antioxidant Activity and Phenolic Compounds in Selected Herbs

Wei Zheng, Shiow Y. Wang · Journal of Agricultural and Food Chemistry · 2001 · 2.9K citations

Agriculture, Botany, Food Science +13

Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays

Nicoletta Pellegrini, Barbara Colombi, Daniele Del Rio et al. · Journal of Nutrition · 2003 · 1.5K citations

Agriculture, Food Science, Nutritional Sciences +15

A Systematic Screening of Total Antioxidants in Dietary Plants

Bente Halvorsen, Kari Holte, Mari C. W. Myhrstad et al. · Journal of Nutrition · 2002 · 1.1K citations

Agriculture, Nutritional Sciences, Plant Sciences +14